Take a lobster being half boil’d, take the meat out of the shells, and mince it small with a good fresh eel, season it with cloves & mace beaten, some sweet herbs minced small and mingled amongst the meat, yolks of eggs, gooseberries, grapes, or barberries, and sometimes boil’d artichocks cut into dice-work, or boil’d aspragus, and some almond-paste mingled with the rest, fill the lobster shells, claws, tail, and body, and bake it in a blote oven, make sauce with the gravy and whitewine, and beat up the sauce or lear with good sweet butter, a grated nutmeg, juyce of oranges, and an anchove, and rub the dish with a clove of garlick.

To this farcing you may sometime add almond paste currans, sugar, gooseberries, and make balls to lay about the lobsters, or serve it with venison sauce.